Ingredients

The following ingredients have 4 Servings
  • 2 cups fresh basil (packed)
  • 1/2 cup whole or sliced almonds (unsalted)
  • 1/4 cup vegan parmesan
  • 1/2 lemon (juiced)
  • 2 cloves garlic
  • 1/4 - 1/2 cup olive oil
  • salt and pepper (to taste)
  • 8 oz fettuccine (dry)
  • 1 tbsp olive oil
  • 3 garlic cloves (diced)
  • 8 stalks asparagus (shaved*)
  • 1/2 lemon (juiced)
  • 1/8 cup vegan parmesan (plus more for topping)
  • salt and pepper (to taste)
  • Optional Toppings: fresh basil (red pepper flakes, almond slices)

Instruction

  • FOR THE PESTO: Add the basil, almonds, parmesan, lemon juice and garlic to a food processor. Blend on high until ingredients are diced and combined, scraping down the sides as needed. Turn the food processor on low and drizzle in olive oil until desired consistency is reached. Add salt and pepper to taste. Set aside.
  • FOR THE PASTA: Bring a large pot of water to a boil. Add the pasta and cook according to package instructions. Before draining reserve 1 cup of pasta water. Set aside.
  • TO PREPARE: Heat olive oil in a pan over medium heat - add garlic and sauté for 30 seconds. Add shaved asparagus, lemon juice and vegan parmesan to the pan and sauté for an additional 2-3 minutes, or until asparagus is tender. Add pasta and pesto (to taste) and stir to combine. Slowly add pasta water to the pan until desired consistency is reached. Taste and adjust salt and pepper, if needed. Serve and enjoy!